Tofu salad lettuce wraps

The last time we made eggless egg salad, we were repurposing leftover scrambled tofu. This time, we made it from scratch, and it turned out better than ever.
Ingredients:
One brick of tofu. We used extra firm.
1 cup diced sweet yellow onion
1 cup diced sweet red bell pepper
handful of parsley, chopped
a squirt of yellow mustard
1 tsp. turmeric
pinch of salt, couple grinds of pepper
1/2 cup- 3/4 cup vegenaise
paprika
sweet pickle relish
Method:
Drain the tofu. The way I do this is with two piles of paper towels. I pat it dry first, then place it on a plate covered with several folds of paper towels. Then I place several folds of paper towels over the tofu, then place another plate with a weight on top. A large can of soup works for this. Leave it for a half hour, then disassemble, flip the piles of towels over, and repeat.
While waiting for this to happen, dice the vegetables and put them in a large mixing bowl. Add the mustard, turmeric, vegenaise, and parsley. Mix.
Take the drained tofu and crumble it directly into the bowl. mix again until thoroughly incorporated.
To serve, make a sandwich or a lettuce wrap, like we did.
The way I finished mine (and I liked quite a bit) was spooning a bit of the sweet pickle relish onto the finished plate, then dusting it with paprika. You could just incorporate those into the mix, of course. Feel free to add what you might to an egg salad sandwich, like slices of tomato.
We loved it! Hopefully you will too.